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Japanese Combination Water Sharpening Stone 1000/280
Do you have knives at home that no longer cut but rather "saw"? Or have you found an old tool with a chipped edge that you want to breathe new life into? This Japanese combination water stone (whetstone) is a universal solution for coarse repairs and regular sharpening. Thanks to two different grits in one block, you save space in your workshop and money. The blue side with a coarseness of 280 will take care of damaged blades, while the white side with a grit of 1000 creates a perfect working edge. Additionally, the package includes a sturdy rubber base, ensuring the stone won't "run away" across the table while you work. Further product information ...
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Japanese Combination Water Sharpening Stone 1000/280 with Rubber Base
Two Grits for Complete Care
This stone is designed to cover most needs of the average user and knife enthusiast alike. It is made of synthetic corundum, which has high abrasive capabilities. Before use, the stone must be submerged in water for 10 to 15 minutes until bubbles stop rising from it.
- Grit 280 (Blue Side): The coarse part of the stone. Use it if the knife is as blunt as a log, has chipped teeth, or if you need to change the edge angle (re-profiling).
- Grit 1000 (White Side): The medium-fine part. It serves for regular sharpening and smoothing out scratches from coarse grinding. You will use this side most often to maintain the sharpness of both kitchen and utility knives.
Technical Specifications
| Material | Synthetic sharpening stone (Corundum) |
| Grit | 280 (coarse) / 1000 (medium) |
| Dimensions | approx. 186 x 50 x 26 mm (approx. 7.3 x 2 x 1 inches) |
| Weight | approx. 530 g (approx. 1.17 lbs) |
| Accessories | Non-slip rubber base |
How to Sharpen Correctly
Sharpening on a water stone is a ritual that requires calm and the correct technique. Unlike modern "pull-through" sharpeners with steel wheels that can heat the blade and ruin its temper, a water stone cools and preserves the steel.
- Place the soaked stone into the rubber base.
- Hold the knife at the correct angle. For fillet knives, this is 15-20°, for regular kitchen and hunting knives 25-28°, and for chopping tools or wood tools 35-40°.
- Draw the blade across the stone against the edge (as if you wanted to slice a thin layer off the stone) in a fluid motion.
- Do not forget to alternate sides to create a symmetrical edge and remove the "burr".
History and Tradition
The Japanese tradition of sharpening reaches deep into the history of katana manufacturing. Master polishers (Togishi) there spent weeks polishing a single blade on stones of various coarseness. This synthetic stone brings a piece of this philosophy to your home. It allows you to achieve cutting performance that users of electric grinders can only dream of, in a gentle way that preserves the crystalline structure of the steel.
Care for the Stone
Never wash the stone in a dishwasher. After use, rinse it with clean water and let it dry thoroughly in the air. Never store it wet in a closed container, as it could get mouldy. If the surface of the stone becomes "dished" (hollowed out) over time, you will need to flatten it (e.g., against another coarser stone or sandpaper on glass) to make it flat again.
Warning
Pay close attention to your fingers. Wet stone and steel make for a slippery combination. Never use oil on this type of stone – it is designed exclusively for water! Oil would clog the pores, and the stone would stop cutting. To tune the edge to absolute perfection, we recommend acquiring an even finer stone (e.g., grit 3000 or 6000) for final polishing.
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